| Chef2Chef Recipe Club - Volume 1 Number 068 - December 19, 2001. Forum, Subscribe & Unsubscribe Information are at the end of this message. ----------------------------------------------------------------------- Hello Recipe Club, I want to thank those of you who have taken the time to send us a Holiday note and thank us for our new Recipe Club. It sure means a lot to all of us. And I'd like to thank those chefs, writers and authors who have taken time from their busy lives to provide us with some of their wonderful recipes over the past few months. Here are three more recipes from our Recipe Club members. Bon Appetit ----------------------------------------------------------------------- Corn Salad serves 4 to 6 people 2 cans of whole corn 1-2 tomatoes 1-2 cucumbers 2 scallions Mrs. dash Dill-fresh preferred or dry dill Parsley Directions Drain the cans of corn - place them in a bowl. Dice the tomatoes and the cucumbers and the scallions and put in the bowl. Add a dash of Mrs. Dash and add pinch of dill and parsley Mix all together and serve from Blondie Bumstead ----------------------------------------------------------------------- Quick Carrot Halwa (carrot pudding) Cooking Time: 7 minutes. Preparation Time: 5 minutes. Serves 2. Ingredients 3 medium red carrots, grated 1/4 cup full fat milk 4 tablespoons castor sugar 1/4 teaspoon cardamom powder a pinch saffron 2 teaspoons cream 1 teaspoon ghee (Clarified Butter) Method 1. Heat the ghee in a broad non-stick pan and saute the carrots. 2. Add the milk and stir till it evaporates. 3. Then add the sugar and continue stirring until the mixture is slightly thick. 4. Add the cardamom powder, saffron (mixed in a little milk) and cream and stir well. 5. Serve hot or chilled >From Rasoi ----------------------------------------------------------------------- Hi Chef Dave! This is the BEST Eggnog I have ever tasted. For those folks who are worried about eggs, buy them at a health food store (organic eggs) and then wash them carefully (and DRY) before you crack them. Also make sure your hands are squeaky clean. CHRISTMAS EGGNOG 8 eggs, separated 3/4cup sugar 1 cup Cognac 1/2cup heavy cream 2 TBS. powdered sugar (Freshly grated) nutmeg 1. Put egg yolks and sugar into the bowl of an electric mixer and beat until light and lemon-colored (this will take a while!). 2. Gradually add the Cognac, beating on low. In a separate bowl, whip the cream until stiff peaks form. Fold into the egg yolks. Whip the egg whites with the powdered sugar until shiny points form. Don't overwhip. Fold the whites into the eggnog. Serve in goblets with fresh nutmeg grated on top. Chef June Jacobs CCP ----------------------------------------------------------------------- Chef2Chef Recipe Club - Simply the best daily recipe Club on the Web! Free delicious recipes delivered daily via email. Encourage your family and friends to subscribe! http://chef2chef.net/news/subscribe.htm Discussion Forum: http://forums.chef2chef.net Unsubscribe requests honored instantly http://chef2chef.net/news/subscribe.htm ----------------------------------------------------------------------- |